GFSI, BRC, IFS, ISO 22000 - What do they all mean? HACCP - Hazard Analysis Critical Control Point – is an analysis and control method for food safety risks and whose application has been demanded by legislation in practically all countries since the mid ‘90s. The official version (available on www.procert.ch) of the HACCP method has been published by the Codex Alimentarius nternational commission, an organization linked to the WHO and the FAO. It describes the systematic method in 12 steps: Global Food Safety Initiative (GFSI); International Food Standard (IFS); BRC Global Standard-Food .